Pumpkin Spice Latte

Start the fall season with these delicious seasonal drinks! It’s officially sweater weather and you know what that means…pumpkin spice latte season! Cozy up and enjoy a good book with this spectacular drink! This recipe is so easy and it only takes ten minutes to complete. 

Reasons why we think you will love the PSL!

• You don’t need to leave your home to enjoy a good PSL
• Cheaper than your daily Starbucks and Dunkin drinks.
• Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers-friendly, vegan and dairy-free
• And it’s so easy to make!

Ingredients

What you will need for this recipe…

• 1 1/2 cups fat-free milk, almond milk, or dairy-free milk of choice
• 2 tablespoons pumpkin butter, or use pre-made (Trader Joe or Shoprite)
• 2 teaspoons vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons sugar, or sugar substitute, to taste
• 1/2 cup espresso, or 3/4 cup strong brewed coffee works
• Fat-free whipped topping
• A dash of pumpkin pie spice, for the topping

Instructions

1. 1. In a small pot combine milk, pumpkin butter, and sugar or sweetener of choice and simmer over medium heat, stirring, until boiling.
   2. Remove from heat, stir in vanilla and pumpkin spice.
   3. Using an immersion blender, blend until smooth (or whisk well with a wire whisk).
   4. Pour into two mugs, add the hot espresso, and top with fat-free whipped cream and a dash of pumpkin pie spice on top.

• Enjoy!

Chai Sugar Cookies

The leaves are falling without a doubt, summer is out! And fall desserts are in! Grab your blanket, put on your favorite fall movie, and listen up. These super chewy cookies are made with warm fall spices and brown butter and rolled in spiced sugar. It is the way for a perfect fall evening. An absolute must in this year’s fall seasonal treats!

Reasons why we think you will love this delicious fall treat!

• There is plenty for everyone to enjoy!
• Although it takes 41 minutes to finish, it is worth the wait. 
• Prep: 30 mins Cook: 11 mins Total: 41 minutes

Simple Ingredients for Chai Sugar Cookies

• Unsalted Butter– will be made into brown butter
• Light Brown Sugar– we’re using only brown sugar in the cookie dough to keep these cookies extra chewy.
• Egg Yolks– make sure they’re room temperature
• Vanilla– Vanilla bean paste is recommended for its best flavor, but vanilla extract will work perfectly fine as well.
• Flour– just the right amount of all-purpose flour helps give these cookies their perfect texture.
• Ground Spices– cinnamon, nutmeg, cardamom, allspice, ginger, and cloves are used to bring warm fall flavors to these cookies, you can also add a pinch of black pepper if you’d like
• Baking Soda & Baking Powder– equal parts are used to just slightly leaven these cookies
• Salt– brings out all the flavors in these cookies
• Granulated White Sugar– used for the spiced sugar

Instructions

For the Spiced Sugar:

1. Add 6 tbsp (75 g) of granulated white sugar, 1/2 tsp of ground cinnamon, 1/4 tsp of ground ginger, 1/8 tsp of ground allspice, 1/8 tsp of ground nutmeg, 1/4 tsp of ground cardamom, and a pinch of ground cloves to a bowl. Whisk to combine.

For the homemade whipped cream:

1. Add 1/2 cup of heavy whipping cream
2. Add 1 tbsp of powdered sugar
3. Whisk together vigorously until fluffy (or use a standard mixer)

For the Chai Cookies:

1. Add the 1 1/4 cups (280 g) of unsalted butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent, and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a small bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable.
2. Preheat the oven to 350 degrees—line two baking sheets with parchment paper and set aside.
3. In a medium bowl, whisk together 2 cups (250 g) of all-purpose flour, (spooned and leveled), 1 tbsp of ground cinnamon, 1 1/2 tsp of ground ginger,  1/2 tsp of ground allspice, 1/2 tsp of ground nutmeg, 1 tsp of ground cardamom, 1/4 tsp of ground cloves,  1/2 tsp of baking soda, 1/2 tsp of baking powder, and 1/2 tsp of salt. Then set it aside.
4. In a large bowl whip the cooled brown butter with an electric mixer on high speed until it is fluffy, about 1 minute. Then, add in 1 1/4 cups (275 g) of light brown sugar and mix at high speed until creamed together, for about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
5. Add in 4 egg yolks and 2 tsp of vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
6. Add the dry ingredients to the wet ingredients and combine them at low speed.
7. Scoop the dough into 22 portions with a 2 tbsp cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar mixture.
8. Transfer the cookie dough to a parchment paper-lined baking sheet. Bake 8 cookies at a time, for 11- 12 minutes.
9. Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve and enjoy!

Pumpkin Mac and Cheese 

Looking for the perfect fall dinner recipe that’s both delicious and kid-friendly? We’ve got you covered with the NEW Pumpkin Mac and Cheese recipe! This creamy, dreamy dish is a game changer for fall family dinner. It’s quick, easy, and so delicious.

The reasons why we think you will love the Pumpkin Mac and Cheese

• This Pumpkin Mac and Cheese is scrumptious, it tastes like heaven in your mouth
• When hot it has an amazing cheese pull
• Only under TEN steps 
• EASY to find ingredients
• Total time: 50-60 Minutes

Ingredients

• 6 oz rigatoni or your preferred pasta (about 3-4 cups)  
• ½ cup pumpkin puree 
• ¾ cups unsweetened coconut milk or heavy cream 
• ¾ cups shredded sharp cheddar cheese
• 1 cup shredded parmesan cheese
• 2 tbsp unsalted butter
• 2 Cloves garlic grated or minced
• 2 tbsp shallot finely chopped
• 1 sprig of fresh rosemary
• 2 sage leaves
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp ground cinnamon 
• ⅛ tsp ground nutmeg
• ½ tsp salt
• ½ cup freshly grated parmesan cheese for garnish. (the more cheese the better)

Instructions 

1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
2. Prepare the pumpkin cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the shallot, bay leaf, rosemary and sage.
3. Allow the herbs to simmer in the butter until fragrant then add the garlic. Stir and saute for about 1 minute. The fresh herbs will infuse the butter with their flavors. Make sure to not burn the herbs and spices. Reduce the heat if you notice the butter and herbs are starting to burn.
4. Add the pumpkin puree and give it a good stir. Then, add the coconut milk and all the spices (thyme, paprika, cinnamon, nutmeg, salt, and pepper). Stir continuously until the mixture is heated through, well combined, and smooth. Reduce the heat and bring the mixture to a low simmer (not a rapid boil) for about 2 minutes. Make sure to continuously stir.
5. Remove the sage leaves, bay leaf, and rosemary sprig and discard. Add the cheddar
6. Combine the pasta and sauce: Add the cooked pasta and reserved pasta water to the sauce. Gently fold the pasta into the sauce until it is well incorporated and evenly coated.
7. Serve and garnish with freshly grated parmesan cheese if desired.